For the dairy-based version of this mousse, heavy cream is a must. You'll need to whip it to make the mousse, and milk or half-and-half won't whip properly, creating a thin, soupy result. As for the ...

This version has a coconut cream caramel swirled into the mousse and drizzled over top. The result is a quick and easy, totally dairy-free dessert that is just as chocolatey as any cake, pie, or ...

all the mousse version requires is a bit of stirring and a trip to the freezer for a few hours. It's also wonderfully versatile: If you're catering to dairy-free folks, you can try swapping out ...